LET’S TOAST: EL TRINCHE LAUNCHES ITS FIRST LIMA BAR GUIDE FOR FREE DOWNLOAD
After months of research and visits, we’ve selected for this first Lima Bar Guide 2025 Edition a variety of bars for every occasion.
After months of research and visits, we’ve selected for this first Lima Bar Guide 2025 Edition a variety of bars for every occasion.
After months of research and visits, we’ve selected for this first Lima Bar Guide 2025 Edition a variety of bars for every occasion, from executive meetings to gatherings with friends and full-on fun. All of them have been reviewed by El Trinche’s editorial team of food and drinks journalists. You can download the guide for free, and you’ll also find printed copies in hotels and bars around the city.
Since master bartender Hans Hillburg revolutionized Peruvian cocktail culture in the 1990s at the helm of the legendary Bohemia alongside Gastón Acurio, the country’s perspective on its liquid culture has undergone a decisive transformation. Building on the tradition of century-old taverns such as Queirolo, Cordano, Carbone, and Rovira in La Punta, Callao, classic cocktails such as the Pisco Sour, Capitán, Sol y Sombra, Chilcano, and the revitalized Pisco Punch gained new popularity. The growth of the liquor and spirits market —first with imports, then with the boom in local distillate production—opened the doors to creativity. A new generation of bartenders and mixologists, both men and women, began writing a new chapter in this story.
Other notable figures, such as “piscologist” Johnny Schuler, Chef “Cucho” La Rosa—who promoted macerated drinks that gave rise to the Coca Sour in the same decade— and the late Rosario Alcorta of the now-defunct Brujas de Cachiche bar—where the Maracuyá Sour was born in 2001—also left their mark. From then on, the cocktail scene in Peru began to gain greater visibility. Through this process, bars and pubs have multiplied in Lima and throughout the country. They have also experienced some memorable moments. Take, for example, when Carnaval was named One to Watch on the 2018 list of The World’s 50 Best Bars, which it joined the following year. Or when Lady Bee made the global ranking in 2024 at number 16. Other highlights include the Clase Maestra events, which have brought together dozens of mixologists in Lima since 2012, and the World Class Competition, challenging bartenders’ creativity since 2014. There have also been notable product-focused events, such as Wong’s Expovino and Alta Gama Liquorfest.
All of this has inspired us and coincided with an important milestone. In 2025, our gastronomic journalism portal, El Trinche, will celebrate its tenth anniversary. Following the enthusiastic reception of our readers to the two digital editions of the La guía azul de S.Pellegrino y El Trinche, we are proud to present the first El Trinche – The Bar Guide, Lima Edition. The guide features a curated selection of reviewed and revisited venues, each of which offers an innovative or unique liquid-based proposal that strives for optimal service within a wide range of cocktail styles, incorporating everything from spirits and wines to craft beers, nonalcoholic beverages, and mocktails. This guide will take you on a journey through Peru’s fascinating drink scene. It contains detailed information that we are sure will help you choose the perfect place to enjoy a drink, celebrate an important occasion, or simply spend an unforgettable moment. See you at the bars!
Romper con el círculo de la pobreza en el campo es lo que logra que el café sea sostenible. Una entrevista a José Rivera, creador de Origin Coffee Lab.
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Después de evaluar 169 muestras de pisco en la cata a ciegas, estos son los ganadores.
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Desde jamón de prensa hecho en casa, pasando por encurtidos artesanales, chanchito al cilindro, tamales y crujientes papas rellenas. La lista de especiales está potente.
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Cada semana recibirás diversos artículos interesantes sobre gastronomía.
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